Strawberry Shortcake Waffles

1          quart fresh strawberries, hulled and sliced

3          tablespoons granulated sugar

            pinch kosher salt

1          cup heavy cream

3          tablespoons confectioners’ sugar, plus   more for serving (if desired)

            pinch kosher salt

½         teaspoon pure vanilla extract

4          prepared waffles

Nutritional information per serving:

Calories 560 (27% from fat) • carb. 99g • pro. 4g • fat 17g

• sat. fat 9g  • chol. 65mg • sod. 193mg

• calc. 47mg • fiber 2

1.  In a medium mixing bowl, stir the strawberries, granulated sugar and pinch of salt together. Let sit to macerate until ready
to serve.

2.  In a large mixing bowl combine the heavy cream, confectioners’ sugar, salt and vanilla. Using a Cuisinart hand mixer fitted with the whisk attachment, whisk until medium-soft peaks are achieved. Reserve.

3.  To serve, halve each waffle. Top with whipped cream, then some of the macerated strawberries. Drizzle a bit of the juice from the strawberries (collected at the bottom of the mixing bowl) over the strawberries. Dust with confectioners’ sugar if desired. Per waffle you should only need about 1⁄3 cup of the whipped cream and 1⁄3 cup of the strawberries.